Beer can chicken
SERVES 4 PREP AND COOK TIME 1 HOUR
40 MINUTES (+ STANDING TIME)
1.6kg whole chicken
2 teaspoons fennel seeds 2 teaspoons sweet paprika 1 teaspoon ground cumin 1 teaspoon Mexican chilli powder 1 tablespoon brown sugar
1 tablespoon sea salt flakes
1 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 1 teaspoon finely grated lemon rind 1 tablespoon lemon juice
473ml can beer, at room temperature
1 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (220°C fan-forced), or follow manufacturer’s instructions.
2 Pat chicken dry inside and out with paper towel. Pound fennel seeds using a mortar and pestle. Combine crushed seeds with spices, sugar, salt and pepper in a small bowl; stir in oil, rind and juice. Rub spice mixture over chicken and inside the cavity.
3 Pour ½ cup (125ml) of the beer out of the can; reserve for another use. Place can in centre of a medium disposable foil roasting pan lined with crumpled foil. Use crumpled foil to hold beer can upright. Place chicken upright on beer can, pushing can into the chicken cavity. Place pan in centre of the barbecue; turn burners off underneath chicken, leaving other burners on low. Cook with hood closed for 1 hour 10 minutes, rotating halfway through, or until golden all over and juices run clear.
4 Cover chicken loosely with foil; rest for 15 minutes. Remove can from chicken just before serving. Serve with roasted tomatoes and chargrilled lemon halves, if desired. Not suitable to freeze or microwave.